Description
Cioppino is a rich and comforting seafood stew built on a tomato based broth, aromatic vegetables, and a generous mix of fresh seafood. This version delivers deep coastal flavor with tender clams, mussels, shrimp, and flaky halibut, finished with fresh herbs and citrus. It is hearty yet balanced, perfect for a satisfying main dish served with crusty bread.
Ingredients
Extra virgin olive oil
Fresh fennel bulb finely chopped with fronds reserved
Shallots minced
Garlic cloves thinly sliced
Dried oregano
Red pepper flakes
Kosher salt
Freshly ground black pepper
Martinelli’s Gold Medal Apple Cider or R W Knudsen White Grape Juice
Canned crushed tomatoes
Clam juice
Water
Dried bay leaves
Fresh orange zest optional
Littleneck clams scrubbed
Fresh mussels scrubbed and debearded
Large shrimp peeled and deveined
Halibut fillet skin removed and cut into bite sized pieces
Fresh parsley chopped
French baguette for serving
Fresh lemon wedges
Instructions
1. Heat olive oil in a large heavy pot over medium heat and add the chopped fennel and minced shallots, cooking gently until soft and translucent while stirring occasionally.
2. Add sliced garlic, dried oregano, and red pepper flakes, then season lightly with salt and black pepper and cook just until fragrant without browning.
3. Pour in the apple cider or white grape juice and allow it to simmer and reduce, scraping the bottom of the pot to release any flavorful bits.
4. Stir in crushed tomatoes, clam juice, water, bay leaves, and orange zest if using, then bring the mixture to a gentle simmer and cook uncovered while stirring occasionally.
5. Remove the bay leaves and orange zest, taste the broth, and adjust seasoning with salt and pepper as needed.
6. Add the clams to the simmering broth, cover the pot, and cook until they begin to open.
7. Uncover and layer the mussels evenly over the surface, followed by the shrimp and then the halibut, keeping the seafood undisturbed.
8. Cover again and cook until all shellfish are open and the shrimp and fish are opaque and tender.
9. Discard any shellfish that remain closed and ladle the stew into bowls.
10. Finish with chopped parsley and fennel fronds and serve immediately with baguette slices and lemon wedges.
Notes
Use the freshest seafood available for the best flavor and texture.
Avoid stirring after adding the seafood to prevent breaking delicate fish.
Simmer the broth gently to keep the tomato flavor balanced and smooth.
Always discard any clams or mussels that do not open after cooking.
Serve immediately for the best texture, as seafood continues to cook in hot broth.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: American